If you’re headed to West Africa, degue thiakry is a must-try. This tangy, creamy sweet dessert for breakfast lists among popular African recipes in Senegal. It is actually so trendy that you will find it with just about any street food vendor. The good part is, this traditional African food is easy to make with only millet as the main ingredient. All the other ingredients can be modified to fit your diet or delight your taste buds. Our thiakry millet couscous is a dairy-free dessert that is fully plant-based. Head over to the video tutorial for a rough guide on how we made this bowl of sweetness. Moreover, we have delicious plant-based recipes you can cook at home.
Meanwhile, welcome to West Africa, we hope you’ll experience teranga in this delicious bowl of dairy-free dessert. Enjoy the tabe of the Senegalese.
Taste of Multi African Nations Cultural Food
As a perfect dessert for breakfast, this sweetened bowl of African food has no definite history. Notwithstanding, a spoon full of degue thiakry or burkina is not only rich in all the goodness of millet and milk, but also an afro-fusion of West African countries. In the spirit of tabe, serve thiakry millet couscous after a hefty dinner and top it up with spiced tea.
Traditional creamy and sweet Senegalese thiakry is a mix of millet (fonio or couscous), yogurt, and sugar or cinnamon. It is one of those popular African recipes served for breakfast or as a sweet snack. Generally, there’s no difference in how West Africans prepare this tasty delight. Ivorians enjoy degue as a beverage while in Burkina Faso, Burkinabés enjoy burkina as a cold drink in community functions or as a favorite street snack. Everyone knows who makes the tastiest burkina in the village.
Related: How to cook Kasha- Ancient Grain
Tasted Degue Thiakry Outside of Africa
In the video tutorial, I show you step by step guide on how to create this plant-based dessert using the stovetop because I want everyone who may not have a microwave to experience this yummy breakfast dessert. My first time eating Thiakry was in Maryland, USA. My Muslim-Mandingo friend prepared the couscous version instead of the millet version. Ever since I have just been in love with Degue Thiakry. Keep in mind couscous texture is different from millet or sorghum, which are ancient grains. Besides being a lazy foodie, I love foods that I can eat for breakfast and a dessert breakfast takes the cake -pun intended 🙂
Related: Cereals grown in Benin
Also, the fact that such dessert is made of ancient grains, millet(try the best millet porridge), or sorghum makes me indulge in my sweet tooth even more. Yeah yeah, they say don’t eat lots of sweets but when you read the fine print, certain foods bypass that rule, like canelope or dates. I’m one of those people that need something sweet after a meal so if you can kill two humans with one stone, sure why not? I bet you feel strange hearing that, right? Yeah, it’s not normal to say ‘kill two birds with one stone’ either. Strange humor aside, Degue thiakry is nutritious, creamy, and keeps this chill foodie happy. Share your thoughts in the comment about this food or something that stands out to you.
So, it’s creamy, it’s sweet, neex na. You have to taste it yourself oo. If you try this recipe, let us know what you think. Leave a comment and tag us on Instagram so we can see what you come up with!
- Quarter Cup ground Sorghum Seeds Degue/Thiakry(Raw)
- Plant Milk (almond, soy, oak, cashew, etc)
- Plant yogurt (*cashew based)
- Zeal & Curiosity
1. To start preparing this popular dairy-free dessert, you need to purchase your store-bought Degue at an African store or online. A pack of ground Sorghum contains 5g worth of protein which is super important for vegetarians.
2. In a clean bowl add a quarter cup of raw degue/thiakry. Wash your degue and drain out the first water.
4. After washing it, add water to fully cover the raw degue. Leave it on a counter surface to soak for one hour. You can cover the bowl with a clean lid. Do not soak overnight as it ruin the degue, rendering it mushy and deformed.
5. After an hour of soaking, you will notice the difference in texture. Soaking softens the raw degue abit. At this point use your kitchen sieve/ sifter to drain out the water from the degue.
7. On medium heat, add your degue in a non-stick pan and stir slowly continuously. Non-stick pan works best to prevent sticking to the pan. Also, don't worry if you have open flames heating source, this method works for you too.
8. After the degue has cooked for three to five minutes, go ahead and add one teaspoon of butter. This adds a buttery taste to the dessert. Stir gently from top to bottom and ensure the butter mixes well with the degue.
9. Remove the degue from heat and put it into a bowl to cool. Check the texture between your fingers to make sure it is soft.
10. At this point, I will show you how to eat your degue/thiaky in small batches for optimal freshness instead of making the entire batch as most people do
11. When the Degue cools (about 15mins), serve a small portion(about three tablespoons) in a bowl or dish.
12. Next, add in your plant base yogurt. Add in your desired amount of the yogurt rather than adding in all of it. Stir to mix fully.
13. When degue and yogurt is well mixed, add in your preferred choice of sweetener. I highly recommend using honey. Stir after adding your sweetener and taste. Next, add in your plant milk of choice. I used Soy milk. Add any amount you like but make sure the consistency is not too watery.
14. Taste your dessert and adjust your sweetener if the taste isn't up to your standard.
15. That is it. Your dessert is ready for you to enjoy. Adding different plant-based yogurt will give you different tastes. Feel free to experiment with the other brands of yogurts.
In different countries, this West African food which is a popular African recipe and dairy-free dessert with different names as follow:
Burkina (Burkina faso, Ghana),
Degue(Ivory Coast), Faro Da Nono, etc